Black Currant Ice Cream Sauce



For the Sauce:

3 Tbsp mint jelly

¼ cup Flying Olive Black Currant Balsamic Vinegar

1 Tbsp Flying Olive Gremolata or Eureka Lemon EVOO

1 tsp honey or agave nectar

¼ tsp kosher salt (optional)


Mix together ingredients for the sauce in a small saucepan.  Simmer for about 10-20 minutes or until the sauce coats the back of a spoon. It will thicken a bit as it cools so be careful not to overcook it.

Submitted by Barb L.